Korean Fried Chicken

onJanuary 19, 2013

This is good, really good. As the saying goes ”Everything is better fried” and fried chicken, what can be any better than this? I strongly believe that everyone has more than one special recipe for fried chicken, delicious and absolutely special. Well I too have few recipes of fried chicken, which make me so happy. But among all the incredible recipes I have this recipe for Korean Fried Chicken is my totally favorite.
I clearly remember when I first tried Korean Fried Chicken; I was in heaven!!! After trying few recipes and modifying them as I go, this is the recipe which makes me sing; Really… Can a recipe make’s you sing???? I know fried chicken is not a healthy choice but I am not asking you to make this every day or even every week, make it when you want something good, really good. Make it when you want to enjoy, Make it when you want to sing….

There are 2 things that make’s this fried chicken absolutely incredible; sweet rice flour and Gochujang(Korean hot pepper paste). The sweet rice flour along with double frying adds to the flirtatious crispy crunch it has and the Korean pepper paste give this chicken the sweet, sticky spicy goodness.

All I can say is that this recipe is a must if you are a lover for fried chicken and if you are not a big lover it will make you…

Rinse the chicken in water, drain and thoroughly dry it using paper towel.

Add salt & pepper along with minced garlic; make sure all the chicken pieces get well coated with the salt, pepper and garlic. Keep aside for atleats 30 minutes before using it.

Heat the oil for deep frying the chicken. The chicken will be fried twice; keep the temperature of the oil between 325F – 350F(Medium High) for the first frying and then for the 2nd frying increase the oil temperature to 375F(High).

Add the beaten egg to the chicken pieces; mix well.

In a separate bowl, mix all the flour together along with baking powder; give a quick stir.

Add the flour mixture to the chicken pieces, mix well by hand and completely coat the chicken.

Once the oil is well heated, start frying the chicken pieces. Do not over-crowd them; do it in batches if they don’t fit comfortably in the skillet.

Fry the chicken for 10 – 12 minutes. Take the chicken out from the oil and keep them on the rack, to prevent them from becoming soggy.

Once all the chicken pieces are fried, increase the heat and get the oil temperature to 375F (High) and Re-Fry the chicken pieces till they get nice golden brown; 8 – 10 minutes.

While the chicken is getting fry, prepare the sauce.

Heat the oil; add the minced garlic. Stir-fry for a minutes; now add all the rest of the ingredients for the sauce. Cook for 5-7 minutes on low medium heat. Keep stirring to make sure the sauce does not burn. Remove from the heat; keep aside.

Once all the chicken is fried, put all the chicken in a large bowl, add the sauce and give a quick toss.